Manufacture of vegetable milk and its derivatives.



WILLIAM J. MELHUISH, OF UPPER PARKSTONE, ENGLAND.

MANUFACTURE OF VEGETABLE MILK AND ITS DERIVATIVES.

No Drawing.

To all whom it may concern: 7

Be it known that I, VVILLLAM JAMES MEL- IIUISH, a British subject, residing at Highwood House, Upper Parkstone, in the county of Dorset, England, lecturer in dietetics, have invented new and useful Improvements in the Manufacture of Vegetable Milk and Its Derivatives, of which the following is a specification.

This invention relates to improvements in artificial or vegetable milk, such improvements being based on the idea of making the said milk more closely resemble cows milk in taste, in use and in keeping qualities.

For centuries the peoples of the Easthave made an emulsion of the soy bean, more or less milk-like in consistency, and containing a due proportion of albumin and fat. It is, and apparently always has been, a nauseous tasting beverage to the Western palate, but its food value is beyond all question. It has long been known as a milk producer in the human breast. Within'the last few years experiments have been carried out with the idea of making soy milk more palatable, and a very careful study of the said soy milk hitherto made has been undertaken, and the details of improvement according to the present invention are found in the following paragraphs. I

It is found that the nutty flavor hitherto associated with soy bean milk, is to a large extent due to the presence of a small quantity of soy bean oil which comes out in thecasein extractive process. It may be explained here that the soy bean gives up this casein to the milk by grinding and then stirring the resultingmeal in water at a suitable temperature. This objectionable flavor is got rid ofby (1) either crushing the oil from the beans in making the meal and before usin the meal for the casein extraction, or (23 crushing the whole bean into meal without rupturing the oil cells, and then, after the casein extraction is complete, separating the oil from it. For this purpose a cream separator or any wellknown form of centrifugal separator or filter may be used, and the oil so separated can be utilized for other commercial puroses.

With regard to the question of sweetness, the first difficulty that presents itself is, that if one reduces the quantity of sugar the nutritive properties of the milk are also reduced, because the sugar is the only carbo-' Specification of Letters Patent. Patented Mar, 14, 1916,

Application filed June 1, 1914. Serial No. 842,257.

hydrate the milk contains and is responsible for the provision of energy in the body, or in the case of infants and those not requiring much energy, the production of fat; It

is a well established physiological fact that human fat is not formed from fatty foods taken into the body.

In a careful analysis of the sugars of several samples of soy milk a proportion of dark malt extract has been foimd, exceeding in some cases 10 grams per liter. This malt has a high diastatic value and is extremely useful in the milk. .This may be replaced to exactly the. same extent by a dry crystallized or powdered form of maltose, white or almost white in color. This helps much to retain the true milk-like color in cooking, but there is still some darkening so that it may be discarded altogether and be replaced by either of the sugars enumerated in detail in the method which" follows. A proportion of lactose or cows milk sugar is also found in the soy milk to the extent of 2.2 grams per liter. This content may be undesirable, if it is intended to produce an entirely vegetable product. Again, cane sugar is present to the same extent as maltose, i. e. 10 grams I per liter, and it is preferred to greatly reduce this, or to entirely exclude it. To make up for discarded sugars a pure dextrin is added so as to get a much less sweetening power while retaining to the full the carbo-hydrate value. Various examples in the method of working are described hereafter. Ordinary cows milk contains a small portion of citric acid varying between 0.05 to 0.11 per cent, which combines with the lime associated with the casein and forms a citrate of calcium. It is considered probable that this citrate is one of the reasons why fresh milk is a complete food, whereas cooked, preserved and condensed milks seem to require the addition of, fresh food to maketheir dietetic action antiscorbutic. To insure this, a suitable proportion of citric acid is added, such proportion varying between the figures quoted above and being preferably based on the quantity found in the particular cows milk, which is taken as a standard for my improved milk to be made 'up. Further the addition of this citric acid greatly improves the flavor of the milk and destroys the slight nutty, beany or mealy taste which may remain in the finished product.

An examination of stale soy bean milk showed what appeared to be a butyric fer mentation, the casein being affected in a curious way common to this form, and it is assumed that a small proportion of this acid was added to the necessary culture to develop the characteristic taste. While butyrin' occurs naturally in cows cream as one of the constituents of milk fat it is not advisable or necessary to'add it with the culture in my improved milk, but it is preferred to add the said acid to the oils (with other acids essential to and forming part of I cows milk cream which maybe lacking in the oil used to synthetically make the cream of my soy milk) while the culture of the desired lactic bacteria is added in a solution of pasteurized soy bean milk preserved from aprevious batch. Butyric acid is volatile, but'as it does not boil till it reaches over 160 degrees 0., and the 'milk at no stage of its manufacture should reach even the water boiling point, the volatile stageof the acid is never attained and. its power retained to the full. The amount should roughly correspond with the quantity found in the cowsmilk which is used as the standard to work to. I

As to the method of preparing and adding the culture thisis dealt with hereafter.

Insome climates it is found necessary to pasteurize the milk by bringing it up,

quickly, to a temperature of not less than 140 F., for say 20 minutes and then cooling as rapidly as possible. This greatly adds to the keepmg'properties and does not destroy the vitality of the milk orafi'ect its taste, fappearance or'powers.

The following is a description as an example of the method of working more especiallyas' regards the improvements covered by this application: For the provision of casein and albumin, soy beans ground into'a fine meal are used, although any other seed which contains a high proportion of soluble albumins may be used, either mixed with the soybeans, or otherwise. To ',produce 100 liters of finished milk, about 15 kilos of suchsoy' meal are taken, but the proportion wouldvvary if other seeds were used, depending, of course, upon their albuminous content. This meal-is fed into 100 liters previously boiled water cooled down to a temperature not exceeding 90 degrees 0.,

and the meal is so fed in that it is immediatel taken up by the water and not allowed oat. on thesurface or coagulate in a mass. -By a 'system'of mechanical stirring the whole mass is ,kept moving, and this abouta90ldegrees 0.; it. may vary a little continues for a suflicient space of time to enable the meal to give up the whole of.' its soluble ingredients. The water is kept at above or below this, but it is preferred not to exceed't 's de cc of heat, and, as he fluid becomes a mik difficult to obtain, there -like color, the degree of in the making" of rice "puddings,

. i I i I v heat is a little more difiicult to read and requires careful watching. According to experience three quarters of an hour gives adequate results and the whole of the liquor is then drawn off and filtered by any suitable means. Preferably, a perpendicular box form of filter press is used, because only about one half of. the total weight of the meal goes into solution, and the other half can then be extracted in a more or less dry which is extremely valuable as a cattle cake, food. The result of filtration is a beautiful :milk-like liquor, which is then passed through a centrifugal separator with the idea of getting out the unpleasant tasting further treatment.

The first consideration is the oil, which is now to-be added'to form the cream in the artificial milk. A great many'tasteless oils can be utilized for this purpose, but it is preferred to use-sesame oil as a basis, and to add to this oil aproportion of butyric and other acids usually found in milk cream, which sesame oil does not naturally contain. This mixtureof fats and acids is then to be so thoroughly incorporated with the liquid that a perfect emulsion results. This emulsion is obtained by any, suitable emulsifying apparatus-and. many such are familiar to dairy and chemical workers. It is preferred ,to use a vacuum pan, in which a vigorous boiling can be obtained at a "ery low degree of heat, and the violent ebullition makes emulsion-quickly and perfectly. As an alternative, as for instance where water is is the ordinary emulsifying pan, such as is used-in making cod liver oil emulsion; or again, one of the roller processes, such as are used for treating ordinary cows milk when it is require to be homogenized. The amount of fat which is added tomake 100 liters .of finished milk amounts to 3.600 kilos, which would give acertain fat content of over' 3.5 per cent, but it is not necessary to adhere to this quantity and for special purposes one -may add to or reduce the same. In order-to improve on ordinary milk and to prevent the fraud of cream removal, it is preferred to make the emulsion so perfect and to-di- ,vide the fat globules in so fine a degree that the cream will not rise by the law of gravity.

The carbo-hydrate ingredients will now need careful consideration. Although a proportionof milk sugar may be used,i it is preferred not to do so, seeing that it is desired to make a purely vegetable product. Malt sugars are a useful. addition, to darken the milk in cooking, for instance, custards,

but tend and the like. Various carbo-hydrate ingredients can be used and several formulae are given to make up a 5 per cent sugar content, per 100 liters as follows :First, without maltose or milk sugar, 1875 grams of grape sugar or dextrose (the terms being synonymous), 2500 grams of dextrin, and

with addition of 625 grams of pure cane sugar. Second, if a maltose is used, this may be either used in the form of the dark treacly extract or in the powdered crystallized form, and the proportion may run as follows :-1500 grams maltose, 1000-grams cane sugar and 2500 grams dextrin. Third, if milk sugar is used, for special purposes such as infantile feeding and for certain cheese making, then the proportion of carbohydrates would come out somewhat as follows :1-25O grams milk sugar: 1000 grams maltose; 250 grams cane sugar; 2500 grams dextrin. Any of these sugars may be replaced by honey for a demulcent drink. The proportions can be varied and interchanged to almost any extent desired as also the quantities prescribed. These carbo-hydrates may be added at any convenient stage of the manufacturing process, either in their normal state or previously dissolved in water.

Certain quantities of mineral salts are-required to make the product into a perfect food, and valuable salts are extracted from the soy meal in getting out the casein. A

proportion of potassium phosphate or other similar salts is added to the soy meal at the time I of the extraction of the casein. Although varying quantities of this ingredient may be used, it is found the best results come by taking 20 grams of the salt to the 100 liters of the finished liquor.

To give one analkaline reaction for as long as possible in the life of the milk, from 100 to 130 grams of bicarbonate of soda are used to the above named quantity of finished milk. But any other suitable alkali would answer the purpose, and the quanitity could be varied accordingly. Common-salt (sodium chlorid) is added to the extent of from 50-70 grams per one hundred liters, and it is preferred to use this in the purest form in which it can be obtained. Citric acid is also an essential ingredient, and it is preferred to add this in the pure form to the amount of say '50 grams per 100 liters of finished milk. A culture of lactic bacteria must also be added to insure proper digestion of the milk, and, also, to make certain that the milk will end its life by separating into the familiar curds and whey, as in the case of dairy milk. Any suitable culture of lactic bacteria can be used. For instance, one might utilize the culture which is familiar to many dairy-maids as a cream starter, and is generally supplied in the form of a white powder. A very small quantity of such starter would be suflicient to efi'ectively curdle the example of 100l'iters of milk and as this curdling is only required to take place after a length of time, say from 50 to 200 hours, and theimmediate use of the culture is to give the milk a characteristic taste and aroma the quantity must be very greatly modified. 'To begin with one might use 100 milligrams of such dry starter bacteria and incorporate "the whole of this quantity by thoroughly stirring the powder into the 100 liters of milk. A few minutes after this is done a. given quantitysay, for example, two literssh0uld be taken from the batch, bottled up and set 'on one side, preferably to be kept in a thermostat box at a temperature ofabout 80 degrees F., until the next will prevent the further development of the lactic culture, while leaving sufficient 'basis for the ripening of the milk in due time. The milk is then cooled down to 50-60 degrees F., as quickly as possible, passed through a filter cloth, and is then ready for bottling off. If it is desired to test by the burette the amount of lactic growth desirable, it is suggested that 100 c. c. of milk should neutralize between 4.5 and 7.5 c. c. of decinormal NaHO solution. p,

By the time oneis ready to make another brew of milk the two liters set on one side should have formed up into a solid curd without gas bubbles and without a break. One liter is now added to 40 liters of sterile (pasteurized) milk and each liter of these 40 liters would be sufficient to treat 1600 liters of milk. At each brew suflicient starter should be left. unpasteurized and put on one side for the culture of the next successive batch, which is prepared by adding as aforesaid l litero'fthe solid or semi-solid culture to 40 liters of the artificial milk, and it will be found that successive generations of, the culture leadto a great improvement in the milk flavor. The

culture can be strengthened from time to example, by omitting the fat and the acids ing, working and salting as in they manuconnected therewith, a fatless or skim milk is obtained. By increasing the fat a rich cream-like substance is obtained, and

for obtaining a thick synthetic cream stiff any extent. In practical work a stiff milk containing over 70 per cent. of cream has been obtained, and such cream can be utilizedforthe making of margarinb-y churnfacture of dairy butter, or such an increased fat ratio would be a valuable food. for certain invalids, such as persons suliering from tubercular disease or other forms of body wasting. u

By evaporating more or less of, the water from the normal fluid milk a'more or less condensed milk can be. obtained to any degree, such as a thickcream paste or a granular mass,or a dry powder. By the removal of the sugars or by replacingsa-me with a preparation of ,foodless sweeteners,- such asv saccharin or .saxin, a milk suitable for diabetes is obtained; while by adding iron in its medicinalform, amilk of great value to anemic subjects is obtained. By such variations aswill be obvious to the dairytrade, humanized milk, sterilized milk, or fer-,- mented milk can be produced; There is no difiiculty in getting an excess of lactic bacteria and so making any form of soured milk desired. For various cheeses the casein may be curdled with" lemon juice, or any other vegetable acid, or one may proceed in the orthodox wayv andnse rennet. Discarding these additions and if time is of no imporv tance, one may; allow the natural ferments in the soy meal to 'efi'ect the same result by allowing the unpasteurized milk to stand for, a day or two'until"curdled,'.and then work upzthe curds soobtained in any way suitable for theclass of cheese one {wishes to pro-' duce. Dependence on thesoyvmeal ferment is somewhat risky, results not beingregu'lar.

1.' .Theflprooess of making vegetable milk from soybeans crushed into a meal {for the purpose of extracting the casein by stirring the said meal in hot water, filtering the solution from the residue, extracting the nauseous soy oil, adding to the above named filtering solution sesame oil and fatty acids to make an imitation 'cows milk cream, emulsifying same so that the said fats will not rise by the law of gravity, adding dry sugars, and, the necessary alkaline salts.

2'. The process of making vegetable milk from soy beans by extracting the casein by means of hot water, adding oils and acids crystallized powdered maltose with other to this extract to form a cream and using dextrin and dextrose to obtain a carbohydrate value not too sweet and finishing purpose of extracting the. casein by stirring in hot water, filtering the resultant solution from its solid residue, treating this solution by extracting the nauseousfsoy oil, then adding the necessary oil and fatty acids to make an imitation cow-milk cream, add ng the sugars'and the necessary alkaline salts with .the addition of citric acid to form a citrate of calcium with the lime salts associated .with the caseiIi,.- for the-production of a sharp or clean ffiavor and to render the milkiantiscorbutic, adding a lactic culture to enable the milktosour in the form of curds and whey.

4. A process of making a new liquid food, milk like in taste,'color and contents, using.

soy beans as a casein base, removing the nauseous soy oil, adding edible oils and'fatty acids to imitatecows milk, cream, sugars, salts, c tric acld and alactic culture combining the same into a liquid of the desired consistency, finally pasteurizing same for keepmg. I

Dated this 19th day of May 1914.

a 4 W. J. MELHUISH.. Witnesses -W. P. Bonner,

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